Mandarin Orchard Singapore Mooncakes – What are the new flavours in 2016?

Pamper yourselves with Mandarin Orchard Singapore’s Mid-Autumn sweet treats that will tickle your tastebuds. With the popularity of salted egg yolk at an all-time high, the hotel is introducing a new snow skin flavour – Mini Snow Skin Salted Egg Custard with Manuka Honey Corn Mooncake ($65 / box of 8). Encased in fluffy snow skin, the subtle taste of the salted egg custard is cut off by a balanced sweetness from the corn and Manuka honey.

2015’s creation of the Mini Snow Skin Red Wine Cranberry Paste and Yuzu Lemongrass Mooncake ($65 / box of 8) is making a return due to popular demand, together with all-time signature favourite, Mini Snow Skin Lychee Martini and White Chocolate Mooncake ($65 / box of 8). Enjoy the refreshing yuzu lemongrass twist in the former while the latter contains smooth, creamy filling, with a hint of Martini, encased in decadent white chocolate, all enveloped in a fluffy white snow skin.

Mandarin Orchard has maintained their recipe for the ever popular Baked Mooncake with Single/Double Yolk and White Lotus Paste. Healthier versions include a lower sugar variety such as the Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($70 / box of 4). On the other side of the health scale lies the sinful Baked Mooncake with Mixed Nuts and Jamón Ibérico ($75 / box of 4), upping the traditional recipe with premium Spanish ham. Alternatively, the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts ($70 / box of 4) will satisfy even the fussiest vegetarian.

Mandarin Orchard’s annual treats come in an elegant red custom-designed box of four for baked mooncakes and box of eight for snow skin mooncakes, with baby blue individual boxes encasing each morsels of delight. DBS/POSB cardholders receive 25% discount for early bird purchases between 1 August and 15 August and 20% discount thereafter. All other credit cardholders enjoy 20% and 15% discounts respectively. These discounts are only available at Mandarin Orchard’s Festive Counter.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.